High-Protein Cheesecake Stuffed Cinnamon Twists (Easy & Low-Carb)

These High-Protein Cheesecake Stuffed Cinnamon Twists are soft, flaky, and filled with a creamy cheesecake center. Made with a low-carb dough and a protein-rich filling, they’re naturally sugar-free, keto-friendly, and perfect for breakfast, dessert, or a healthy snack.

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Cheesecake Stuffed Cinnamon Twists

Who says cinnamon twists have to be loaded with sugar and refined flour? This healthier version delivers everything you love—a golden, flaky exterior, a creamy cheesecake filling, and warm cinnamon flavor—without the carb overload.

Instead of traditional puff pastry, these twists are made with a protein-rich cottage cheese dough that bakes up soft and tender. The filling combines whipped cottage cheese, cream cheese, and vanilla for a rich cheesecake flavor with an extra boost of protein.

Whether you’re following a keto lifestyle, eating low-carb, or simply looking for healthier desserts, these cheesecake twists are guaranteed to become one of your favorites.

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Why You’ll Love This Cheesecake Stuffed Cinnamon Twists Recipe

✔ High in protein

✔ Low in carbohydrates

✔ Keto-friendly

✔ Naturally gluten-free

✔ Sugar-free

✔ Soft, creamy, and flaky

✔ Great for breakfast, snacks, or dessert

✔ Easy to make with simple ingredients

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Cheesecake Stuffed Cinnamon Twists Recipe Details

• Prep Time: 20 minutes
• Cook Time: 22–25 minutes
• Total Time: 45 minutes
• Servings: 8 twists
• Difficulty: Easy

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Ingredients Use In Cheesecake Stuffed Cinnamon Twists

For the High-Protein Dough

• 1 cup (225 g) full-fat cottage cheese
• 2 cups shredded low-moisture mozzarella cheese
• 1¼ cups superfine almond flour
• 2 tbsp unflavored whey protein isolate
• 2 tsp baking powder
• 1 large egg
• 1 tsp xanthan gum (optional, but improves elasticity)
• ½ tsp sea salt

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For the Cheesecake Filling

• 4 oz (115 g) full-fat cream cheese, softened
• ½ cup blended cottage cheese
• 2 tbsp vanilla whey protein powder
• 2 tbsp powdered monk fruit sweetener (adjust to taste)
• 1 tsp vanilla extract
• ½ tsp lemon zest (optional)

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Cinnamon Topping

• 1 tbsp melted butter
• 2 tsp ground cinnamon
• 1 tbsp monk fruit sweetener
• Pinch of sea salt

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Egg Wash

• 1 egg
• 1 tbsp heavy cream

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Optional Cream Cheese Glaze

• 2 oz cream cheese
• 2 tbsp Greek yogurt
• 1 tbsp powdered monk fruit sweetener
• ½ tsp vanilla
• 1–2 tsp almond milk

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Equipment Need For Cheesecake Stuffed Cinnamon Twists Recipe

• Blender or food processor
• Mixing bowls
• Rolling pin
• Baking tray
• Parchment paper
• Pastry brush
• Sharp knife or pizza cutter

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Instructions For Making Cheesecake Stuffed Cinnamon Twists

Step 1: Prepare the Dough

Preheat your oven to 375°F (190°C).

Line a baking tray with parchment paper.

Blend the cottage cheese until completely smooth.

Place the shredded mozzarella in a microwave-safe bowl and heat for 60–90 seconds until melted. Stir halfway through.

While the cheese is still warm, add:

• blended cottage cheese
• almond flour
• whey protein
• baking powder
• egg
• xanthan gum
• salt

Mix everything together until a soft dough forms.

Transfer the dough onto parchment paper and knead gently for about 2 minutes until smooth.

If the dough becomes sticky, chill it for 10 minutes.

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Step 2: Make the Cheesecake Filling

Blend together:

• softened cream cheese
• blended cottage cheese
• vanilla protein powder
• monk fruit sweetener
• vanilla extract
• lemon zest

Blend until silky smooth.

The filling should be thick enough to spread easily.

Refrigerate while preparing the dough.

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Step 3: Roll the Dough

Place another sheet of parchment over the dough.

Roll it into a rectangle approximately:

12 x 10 inches

Try to keep the thickness even.

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Step 4: Add the Filling

Spread the cheesecake filling over one half of the rectangle.

Leave about a ½-inch border around the edges.

Fold the other half of the dough over the filling.

Press the edges gently to seal.

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Step 5: Slice and Twist

Using a pizza cutter, slice into 8–10 equal strips.

Hold each strip at both ends.

Twist each strip 3–4 times.

Arrange on the prepared baking tray.

Leave space between each twist.

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Step 6: Brush and Sprinkle

Whisk together:

• egg
• heavy cream

Brush every twist generously.

Mix the cinnamon with monk fruit sweetener and sprinkle evenly over each twist.

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Step 7: Bake

Bake for 22–25 minutes or until:

✔ Golden brown

✔ Puffy

✔ Firm around the edges

The filling should be set.

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Step 8: Cool

Allow the twists to cool for about 10 minutes.

The filling will continue to firm up as they cool.

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Step 9: Optional Glaze

Mix together:

• cream cheese
• Greek yogurt
• monk fruit
• vanilla
• almond milk

Drizzle over the warm twists.

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Nutritional Information (Per Twist)

Approximate values

• Calories: 220
• Protein: 16 g
• Net Carbs: 4 g
• Fat: 15 g
• Fiber: 2 g
• Sugar: 2 g

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Kitchen Tips

• Blend the cottage cheese until completely smooth for the creamiest filling and dough.
• Use low-moisture mozzarella to prevent excess moisture.
• Chill the dough if it becomes difficult to handle.
• Don’t overfill the twists, or the filling may leak during baking.
• Roll the dough evenly so all twists bake at the same rate.
• Let the twists cool slightly before serving to allow the filling to set.

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Common Mistakes to Avoid

• Using cottage cheese without blending, which can make the filling grainy.
• Overheating the mozzarella, making the dough difficult to work with.
• Rolling the dough too thin, which can cause tearing.
• Skipping the egg wash, resulting in less browning.
• Overbaking, which can dry out the dough.

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Variations

Chocolate Cheesecake

Mix 1 tablespoon unsweetened cocoa powder into the filling.

Blueberry Cheesecake

Fold in a few fresh blueberries before spreading the filling.

Lemon Cheesecake

Increase the lemon zest and add a few drops of lemon extract.

Pumpkin Spice

Add pumpkin pie spice to the filling for a fall-inspired version.

Pecan Cinnamon

Sprinkle chopped pecans over the filling before folding the dough.

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Try My Other Recipes

Easy Air Fryer Bacon-Wrapped Sausages with Raclette Cheese (Ready in 20 Minutes)

Healthy Virgin Piña Colada Bliss In 5-Minutes

Easy Mediterranean Lemon-Herb Baked Fish (Low Carb & Gluten-Free)

Easy Philly Cheesesteak Cabbage Wraps – High-Protein & Low-Carb

The Best No-Sugar High-Protein Coconut Cups (Low Carb)

Frequently Asked Questions About Cheesecake Stuffed Cinnamon Twists

Can I make these Cheesecake Stuffed Cinnamon Twists ahead of time?

Yes. Store them in the refrigerator for up to 4 days and reheat gently before serving.

Can I freeze them?

Absolutely. Freeze the baked twists in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm in the oven or air fryer.

Can I use Greek yogurt instead of cottage cheese?

For the filling, thick Greek yogurt can replace some of the cottage cheese, but using cottage cheese in the dough provides better structure.

Are these Cheesecake Stuffed Cinnamon Twists keto-friendly?

Yes. Made with almond flour, mozzarella, cottage cheese, and monk fruit sweetener, each twist contains about 4 grams of net carbs, making them suitable for many keto lifestyles.

Can I make them without protein powder?

Yes, but the protein content will be lower, and the filling may be slightly softer. If omitting the protein powder, reduce the sweetener slightly and add 1 tablespoon of almond flour to help maintain the filling’s consistency.

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Final Thoughts

These High-Protein Cheesecake Stuffed Cinnamon Twists prove that you don’t have to give up your favorite pastries to enjoy a healthier lifestyle. They’re soft, creamy, naturally sweetened, and packed with protein, making them a satisfying option for breakfast, dessert, or an afternoon snack. With their flaky low-carb dough and rich cheesecake filling, they’re a delicious treat you’ll want to make again and again.

Try It & Stay Connected!

Did you make these High-Protein Cheesecake Stuffed Cinnamon Twists? I’d love to hear how they turned out!

💬 Leave a comment below and let me know your favorite variation or any creative twists you added.

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